1-First, gather all your ingredients and prepare them for cooking, like mincing the garlic and measuring out the butter. Heat 3 tablespoons of butter in a 10-inch skillet over medium heat until it melts and bubbles slightly. Once it’s ready, add 2 to 3 cloves of minced garlic and cook for about 1 minute until it turns lightly browned and fragrant, being careful not to let it burn.

2-Next, add 1 lb of uncooked shelf-stable gnocchi to the skillet and fry it for 12 to 15 minutes. Stir every 2 to 3 minutes to avoid burning and help the gnocchi get golden and crispy on all sides, which gives it that perfect texture. For the best results, keep the heat at medium to ensure slow, even cooking that brings out the flavors without rushing.

3-Lower the heat to low, then add the remaining butter, 1 teaspoon of Italian seasoning, 1 teaspoon of lemon zest, ½ teaspoon of salt, ¼ to ½ teaspoon of black pepper, and crushed red pepper flakes to taste. Toss everything together to coat the gnocchi and let the butter melt evenly. Finally, remove from heat, stir in ¼ cup of parmesan cheese, and let it cool for a few minutes before serving, garnished with chopped parsley and extra parmesan if you like.